![]() This is quite a changeable mushroom and can appear different depending on weather conditions. It appears in late summer through to early winter. This mushroom, common in temperate areas of Europe, Asia and the Americas’ grows in deciduous as well as coniferous forests. So, join us as we embark on this exciting journey into the colorful and fascinating realm of Amethyst Deceiver mushrooms! Scientific Name ![]() Lastly, we’ll provide some delectable culinary suggestions to help you savor the subtle flavors and striking appearance of the Amethyst Deceiver, elevating your foraged feasts to new heights. We’ll also share invaluable tips and techniques for accurate identification and sustainable foraging practices, ensuring that you can safely and responsibly enjoy the bounty of these beautiful fungi. In this post, we’ll explore the intriguing world of Amethyst Deceivers, delving into their unique features, preferred habitats, and the best times to find these enchanting mushrooms. This small yet stunning fungus, easily recognized by its striking violet hue and delicate gills, can be found in various woodland environments and is a fantastic addition to any forager’s repertoire. Welcome to our captivating blog post on identifying and foraging the Amethyst Deceiver (Laccaria amethystina), a delightful and eye-catching mushroom that adds a touch of vibrant color to your wild edible harvests. ![]() Photo 4 - Author: Jerzy Opioła (Creative Commons Attribution-Share Alike 4.Ecomare/Yessica Haker, CC BY-SA 4.0, via Wikimedia Commons Photo 3 - Author: Maulaff (Creative Commons Attribution-Share Alike 3.0 Unported) Photo 2 - Author: Quartl (Creative Commons Attribution-Share Alike 3.0 Unported) Photo 1 - Author: Jerzy Opioła (Creative Commons Attribution-Share Alike 4.0 International) It can be found in coniferous mountain forests, mostly under silver fir. Russula amethystina can hardly be distinguished from this mushroom, its blue to reddish-violet cap occasionally has pale patches and also a smell of iodine in the stem base. The rare Russula azurea also has a purple cap and grows beneath spruces. Grows from July to September, in coniferous pine forests, alone, rarely. The flesh is dense, white, loose with age, yellowish, under the skin is lilac, with a sweetish taste and an unpleasant smell, in the stem with the smell of iodoform.Ĩ-11 * 8-10 μm, egg-shaped, sometimes with a rough-warty surface and with net ornamentation. The stem is 2-8 cm high, 1-2.5 cm in diameter, cylindrical, dense, solid, sometimes hollow, white, and white with a pinkish tint. ![]() Plates of medium density, accreted, initially whitish, cream, later ocher, sometimes with a reddish tint. The surface of the cap is smooth, slippery, bluish-purple, dark purple, gray-purple, pink-purple, ochre-pink, purple-brown, lighter or darker in the center, and often yellowish-olive. The cap is 3-10 cm in diameter, fleshy, at first hemispherical, convex, later convex-expanded, flat-expanded, depressed-expanded, with a blunt, initially smooth, later scarred edge. It is edible and used after boiling for 15 minutes, boiled, fried, and also salted. The flesh is white, and the base of the stem has a distinct smell of iodine. The gills are cream to light ochre, rather crowded, and connected at the base by cross veins. The cap is flat when young, and matures to be somewhat funnel-shaped, dark amethyst-violet to brownish pink. ![]() Russula turci is a common, edible, Russula mushroom, found under pines and spruces, on sandy soil and clay. ![]()
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